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Toxicity level of local herbal concoction commonly used in herbal rice preparation by Kelantan Siamese community in Malaysia

AWENG, E.R., KARUNA KARAN, T

Abstract


Herbal plants have a variety of properties including traditional medicinal value,
but the use of herbs in abundance and the mix of some herbs may be harmful to consumers. For Siamese community in Kelantan, Malaysia, they use a mixture of several herbs for the purpose of preparing herbal rice or "nasi kerabu" without knowing the level of toxicity of the herbs. Thus, this study was conducted with the objective of assessing the toxicity level of some herbal formula that was practiced. Plant materials were collected from three Siamese villages; Kampung Pasir Puteh, Kampung Kuang and Kampung Mentua, Kelantan. Three set of concoctions were used for toxicity analysis based on the ratio and amount used from each village. Brine shrimp bioassay was conducted to test toxicity level
of the concoction. The results shows that, concoction of Kampung Kuang (VC2) showed the highest mortality rate of 23.33 % at 1000 μg/ml. This was followed by Kampung Pasir Puteh (VC1) with equal nauplii death rate of 16.67 % at 800 μg/ml onwards, meanwhile, Kampung Mentua, (VC3) had 13.33 % death rate at concentration 600 μg/ml onwards. The concoctions studied showed no toxicity effect so that it is safe for consumption.


Keywords


toxicity test, brine shrimp bioassay, herbal rice, herbal concoctions, medicinal value, Siamese community

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